Ingredients:

  • Approx. 40 large Dried Corn Husks
  • 4 cups (500 g) Masa Harina for Tamales
  • 1 ½ cups (340 g) Lard (Manteca) or vegetable shortening, chilled
  • 3 cups (710 ml) Warm Chicken Stock or Reserved Husk Water
  • 2 tsp (10 g) Baking Powder
  • 1 tbsp (15 g) Salt
  • 3 lbs (1.4 kg) Boneless Pork Shoulder, cut into 2-inch chunks
  • Water (Enough to cover, approx. 2.5 L)
  • 1 large White Onion, roughly quartered
  • 4 whole Garlic Cloves
  • 2 Bay Leaves
  • 1 tsp (5 g) Salt (for pork broth)
  • 8 large Dried Guajillo Chiles, stems and seeds removed
  • 4 large Dried Ancho Chiles, stems and seeds removed
  • 3 peeled Garlic Cloves (for sauce)
  • ½ tsp (2.5 g) Cumin Powder
  • ½ tsp (2.5 g) Mexican Oregano
  • 1 ½ cups (355 ml) Pork Broth (Reserved from cooking the pork)
  • Salt, to taste (for sauce)

Instructions:

  1. Soak the Husks and Chiles: Place corn husks in a large bowl, cover completely with boiling water, and soak for at least 1 hour until pliable. Reserve the soaking water. Separately, briefly toast the dried chiles in a dry skillet, then soak them in boiling water for 30 minutes until softened.
  2. Cook the Pork: Place pork chunks, onion, 4 garlic cloves, bay leaves, and 1 tsp of salt in a stock pot. Cover with water, bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until the pork is fork-tender.
  3. Shred Meat and Reserve Broth: Remove the pork and shred it finely. Strain and reserve at least 2 cups of the cooking broth.
  4. Make the Chile Sauce: Drain the soaked chiles. Blend the chiles, 3 garlic cloves, cumin, oregano, and 1.5 cups of the reserved pork broth until perfectly smooth. Pour the sauce through a fine-mesh sieve into a saucepan. Simmer for 10 minutes, then combine with the shredded pork, coating heavily but not drowning the meat. Taste and adjust salt.
  5. Whip the Lard: In a stand mixer, whip the cold lard (or shortening) on high speed until it is white, fluffy, and doubled in volume (5-8 minutes). This is crucial for light tamales.
  6. Mix the Masa Dough: Whisk the masa harina, baking powder, and salt together. With the mixer on low speed, alternate adding the dry masa mixture and the warm stock/husk liquid to the whipped lard until a soft, fluffy dough forms.
  7. Test for Fluffiness (The Float Test): Drop a small ball of masa into cold water. If it floats, the dough is ready. If it sinks, whip for a few more minutes and test again.
  8. Spread the Masa: Pat the soaked corn husks dry. Lay a husk flat and spread about 2 tablespoons of masa evenly over the upper two-thirds, leaving a clean border around the bottom and sides (about 1/8 inch thick).
  9. Fill and Fold: Place 1-2 tablespoons of the pork filling down the center of the masa. Fold one long side of the husk over the filling, followed by the other side. Fold the empty, pointed bottom tip up to seal, leaving the top open.
  10. Prepare the Steamer: Fill the steamer pot with water, ensuring the water does not touch the basket, and bring it to a rolling boil. Stand the assembled tamales upright, packed tightly together in the steamer basket (open end up). Cover tightly.
  11. Steam and Rest: Reduce heat to medium-low and steam for 1 hour 15 minutes to 1 hour 30 minutes. A tamale is done when the husk peels away cleanly from the masa. Turn off the heat and let the tamales rest in the covered pot for 15 minutes before serving.